Quick Puff Pastry

Next week is my big week. I will be heading off to college. It seems as if yesterday was the day that I step foot into the lobby of my old high school, with a cup of Starbucks in my hand, ready to tackle what four years of high school had in store for me.

It seems as if yesterday was the day that I was walked across a warm football field surrounded by thousands of people, ready to accept my high school diploma and see my friends for the last time on that very field.

It feels like all of this happened within the past few days, but it didn’t, I constantly think about my last hugs, last fist-pounds, and last words with my friends from class.

Now that I look back at high school, I can now say that it wasn’t as bad as I thought it was. Sure, it had it’s ups and downs, and sure- it kept me up until 2AM because I was probably finishing homework for Anatomy and writing last-minute essays for English, but I did meet some awesome people during those four years of my life. I met people who I could spend all the time in the world with, and I met people that I could talk to all day long- and they’d listen.

Those four years of my life were the best and the worst years, but out of all of it- I learned that even though you mess up once, you hopefully won’t make the same mistake twice. I also learned that I can tackle just about any difficult project thrown at me, just as long as I have the right state of mind to complete it successfully.

I guess you can say that I have applied that philosophy (or whatever you’d like to call it) to my baking- I am now fearless in the kitchen, and I’d like to share my fearlessness with you.

So, today dear readers- I am going to put you onto the right road of kitchen fearlessness with a quick puff pastry recipe. A little farther on this road is classic puff pastry (which is definitely worth the effort- trust me!), but we’ll start off with something a bit simpler, and it’ll leave you with flawless results!

Making puff pastry is perhaps a fear of many home bakers around the globe, especially during the summer months, but come on- we’re now walking on a fearless road, so take my hand and I’ll guide you to making some awesome quick puff pastry that is just as great (if not- better) than classic puff pastry.

When making this quick puff pastry (and any puff pastry- for that matter), you want to make sure that everything is cold. So, once you combine the salt and all-purpose flour into a bowl, and you cut the butter into ⅓-inch cubes (and place it into a separate bowl), chill the bowl of flour and salt, and the bowl of butter in the freezer for 10-15 minutes. Trust me, your freezer is your friend!

Then, separate the chunks of butter with your fingertips- work quickly, and place it in the bowl of flour.

Once all of the butter is in the bowl with the flour and salt, take a butter knife and coat the butter with the flour, and throw in a little chopping action! Not too much chopping, just so every piece of butter is coated.

Now, drop the contents of your bowl onto your work surface. Preferably a marble board or metal counter (you can even use a chilled baking sheet), but if you’re as fearless (doesn’t sound better than cheap?) as I am, and don’t have a marble board (I promise to pick one up soon!), use whatever clean work surface you have. Just keep in mind you’ll need a lot of flour and you will need to work very quickly.

Form the pile of flour and butter into a well.

Pour in a few tablespoons of the ice water at first. Mix with your fingertips.
You can test the mixture by gently squeezing a small handful. When it has the proper texture, it will hold together without crumbling apart.

If it doesn’t come together, dribble in a few tablespoons more of the ice water until everything forms into a dough. Remember to work quickly and to use your fingertips! You don’t want tough pastry! (Note: Depending on the brand of flour you are using and the weather conditions, you will not need all of the water called for in this recipe- I ended up using about 9 tablespoons of water.)

Knead the dough for 30 seconds.

Form the dough into a square. This is when you may want to wrap the square of dough in plastic wrap, and place it in the refrigerator for about ½ hour (until firm), but depending on how hot and humid it is in your kitchen, you may not need to.

After the dough is formed into a square, roll it out into a 15-by-8-inch rectangle.

Fold the short ends over the middle (like a letter) to make three layers. This is the first turn.

Give the dough a quarter turn and roll away from you into another 15-by-8-inch rectangle. Fold the short ends over the middle to make 3 layers. This is the second turn. Wrap the dough in plastic wrap; refrigerate for 30 minutes or place the dough into the freezer for 15-20 minutes (again, if it’s not too hot in your kitchen and you are working quickly- you can skip the refrigeration step and immediately go to the next 2 turns)

Repeat the process for the steps of folding (and giving the dough ¼ turns) to create the third and fourth turns. Wrap the dough in plastic wrap. Refrigerate for at least 30 minutes before use (or up to 3 days). And you’re done!

See how easy that was? Now, keep in mind that the dough keeps well in the freezer for up to about three months, but with all of the baking I do around here- it doesn’t even last a couple days!

Quick Puff Pastry Recipe

Loosely adapted from Albert Roux
Makes About 1lb / 455g
Time: 15 min

5.0 stars based on67 reviews

Having a digital kitchen scale is so much easier than having to actually measure everything out with this, so if you don’t have a scale- I’d go out and get one, unless you want to wash tons of dishes after you make this quick puff pastry.

Separate the chunks of butter with your fingertips- work quickly, and place it in the bowl of flour.

Once all of the butter is in the bowl with the flour and salt, take a butter knife and coat the butter with the flour, and throw in a little chopping action! Not too much chopping, just so every piece of butter is coated.

Dump the contents of your bowl onto your work surface. Preferably a marble board or metal counter (you can even use a chilled baking sheet), but use whatever clean work surface you have. Just keep in mind you’ll need a lot of flour and you will need to work very quickly.

Form the pile of flour and butter into a well.

Pour in a few tablespoons of the ice water at first. Mix with your fingertips.

You can test the mixture by gently squeezing a small handful. When it has the proper texture, it will hold together without crumbling apart.

If it doesn’t come together, dribble in a few tablespoons more of the ice water until everything forms into a dough. Remember to work quickly and to use your fingertips! You don’t want tough pastry! (Note: Depending on the brand of flour you are using and the weather conditions, you will not need all of the water called for in this recipe- I ended up using about 9 tablespoons of water.)

Knead the dough for 30 seconds.

Form the dough into a square. This is when you may want to wrap the square of dough in plastic wrap, and place it in the refrigerator for about ½ hour (until firm), but depending on how hot and humid it is in your kitchen, you may not need to.

After the dough is formed into a square, roll it out into a 15-by-8-inch rectangle. Fold the short ends over the middle (like a letter) to make three layers. This is the first turn.

Give the dough a quarter turn and roll away from you into another 15-by-8-inch rectangle. Fold the short ends over the middle to make 3 layers. This is the second turn. Wrap the dough in plastic wrap; refrigerate for 30 minutes or place the dough into the freezer for 15-20 minutes (again, if it’s not too hot in your kitchen and you are working quickly- you can skip the refrigeration step and immediately go to the next 2 turns)

Repeat the process for the steps of folding (and giving the dough ¼ turns) to create the third and fourth turns. Wrap the dough in plastic wrap. Refrigerate for at least 30 minutes before use (or up to 3 days). And you’re done!

67 Comments

Puff Pastry is easily one of the favorites in my home. I don’t make it though because it is not as easy as you make it sound. I love stuffing it with curried veggies or lentils and surprising even my kids love it.

Ah yes, high school. All these years later and I still have mixed feelings about it. Love love your photos, and I’ll definitely try out this recipe. I was just reading about a pizza made with puff pastry. I would think it would get too soggy, but I must say, I’m very curious.

My puff pastry has totally different steps.
1. Get purse and go to car
2. Head to nearest grocery store
3. In the frozen foods section, find the frozen puff pastry
4. Head home, let it thaw and tada…you’re ready to go!

This looks much better and ONLY something I would consider for the holidays…but guessing I should make a couple at a time and freeze; even use that precious food saver machine I actually own!

I love the step-by-step photos. I think with something as challenging as puff pastry, you totally need them! My dad is the king of puff pastry–he makes it every Christmas. Congrats on going to college. Wish you all the best!

Next week! Wow this summer has gone quickly…have fun in college, can’t wait to see what you cook up there (will you even have a kitchen available to you?)!! This puff pastry recipe is really interesting, I am bound and determined to conquer puff pastry once I get into my new apt., maybe I’ll try this was first before attempting the not-so-quick puff pastry methods…

You know the funny thing about high school? The farther away you get from it, the better it seems. So onward..So excited for you about your upcoming adventures. And this post has shamed me a little. This is one of the shortcuts I take in the kitchen and I should really, really make my own. So next time, I’m doing it in your honor :)

Kamran, puff pastry is my most favorite dough. So simple with just a few ingredients, but the end result is so rich and wonderful. Making it is almost more satisfying than eating it, too. Beautiful post, but I’ve come to expect nothing less from you.

I am MUCH older than you, and I remember my first days at college like they happened yesterday. Enjoy the experience. Remember, it’s more than just about the books.

I love the way you describe high school… I also have great memories of high school – and I have to say – the best is about to begin for you!! I can tell you are going to thoroughly experience all that college has to offer… such an exciting time – best of luck on your journey and I look forward to reading more! :)

I like your recipe for puff pastry… Much better cutting the butter in the flour than trying to pound out the giant butter cube like I usually do (although I’m sure that’s much more entertaining, watching me try to pound a giant cube of butter with my rolling pin… Glad there were no cameras!). I’ll definitely give this a try.

Best of luck with your college adventures… I’m sure you’ll do great things and have a wonderful time!

[…] you find puff pastry intimidating, be sure to check out this Quick Puff Pastry from The Sophisticated Gourmet. Instead of pounding out a giant cube of butter into a rectangle (which can be comical, you […]

Kamran, WOW! That’s all I have to say. You are very amazing and I am definitely joining you on your road to kitchen fearlessness! I made your rough puff pastry today after doing a search on Google for quick puff pastry and I absolutely loved the results!! Maybe a little less “puffier” than classic puff pastry- but just as amazing, if not better!

Wishing you all the best on your journey, now starts another stage in your life and I am sure you will do amazing and learn so much about yourself. Enjoy college and I cannot wait to see more delicious recipes and beautiful photos from you!

High School – I have such mixed emotions about the whole ordeal. My 25 year reunion is coming up this fall; but, I will not make it for many reasons, one of them being, that I will be working a project in Detroit. Funny, as sometimes, even though, I am definitely in my adult years, I still feel like life can be like high school. Do people really grow up?

Regardless, great post, Kamran! Very inspiring to make puff pastry on your own. I think about it; then buy Dufour! I love the step by step photos and am once again, intrigued. Thank you for doing your job – :)

How goes it, College Fella? I know I’m keeping up with you on Twitter for your educational escapades, but hope you know we’re all cheering for you and glad to see you’re being as voracious with education as you are with food.

I recently came by your blog, and I’m absolutely loving it! The photos, the easy recipes are fun to read, and I think your blog will soon become one of my favorites.

This puff pastry recipe is so good to be true. I’ve always wanted to make puff pastry, but since I’m impatient and a bit messy, I couldn’t dare to do it. This looks much more easier than making real puff pastry. But I have a question, will it also look like real puff pastry? I mean, will it be layered and “puffy” when baked?

If so, then I’ll definitely try it, make some napoleons with them and post it to my blog referring to you!

Thank you! This is great to have as a guide. I can’t tell you how many recipes I’m excited to try, until I get to the recipe and it calls for two packages of puff pastry. I much rather make my own, so thanks!

[…] some magic puff pastry. I used store bought, but you can make your own if you are feeling up to it. Here’s a good step by step by Kamran. If you’re like me, craving dessert and have no time, just follow the directions on your puff […]

Impressed, beautiful presentation. I took your ideas and my food processor to go even faster. I put butter and ice cubes in FP and mixed it up semi fine. added salt ( Like ice cream salt and ice is VERY cold )
Put in flour and pulsed until mixed just mixed.

Put a bag of ice on my granite counter before all of this and let is chill the rock. Then shaped rolled and folded 4 times fast since everything was very cold and … I’ll have to let you know that where I am … But it looks and feels perfect and I can have pasty in a flash if it works.

Hi. I just found your site. I love that you posted pictures. I can finally understand how to make it. However, I have one question, if I want to make it dairy free, what should I use instead of butter? Should I use oil or vegan shortening/margarine? Thanks.

[…] this fact I surfed the web and found myself an easy enough puff pastry recipe on this lovely site http://www.sophisticatedgourmet.com/2010/08/quick-puff-pastry/ , which has a great description and pictures. It’s really not difficult to make. The most […]

[…] pastry is fine, but look for one that is made with real butter verses palm or soybean oil. I made Kamran’s Quick Puff Pastry. I used Zoe’s pastry cream (2 cups lightened with 1/2 cup of whipped cream) here, but […]